Roc's Fit Club

Today, Chef Pat dialed in a fantastic Santa Fe Grilled Chicken Salad.

Here's how you make it:

1 15 oz can Whole Kernel Corn, drained
1 15 oz can Black Beans, rinsed and drained
1 14.5 oz can Petite-Cut Diced Tomatoes With Zesty Jalapenos, drained
2 cups grilled or roasted chicken, diced
1/2 cup sliced green onions
2 tbsp oil
1/2 tsp ground cumin (optional)

Combine ingredients in a medium bowl. Toss. Serve over salad greens, garnish with cilantro, diced avacado, sour cream, and serve with a squeeze of lime juice. Serves 4-6.